I mentioned in this previous post that I'm not much of a baker and how I appreciate simple recipes to satisfy my dessert or sweet cravings. Well, this post offers you two of the easiest ways to satisfy your sweet tooth. In fact, both are so simple it feels a little bit crazy to even call these recipes. Alas, let's get to it.

So, what two different treats can we make with the three same ingredients? Chocolate dipped apricots crusted with pistachios and chocolate bark rounds with dried apricots and crushed pistachios. What makes them so different? Well, the whole apricots dipped in chocolate focus more on the sweet fruit and offer a more chewy texture. Whereas the bark really showcases the chocolate, and offers a more crisp, toothsome snack. You can make a batch of both and snack on them simultaneously, or make them at separate times to keep it interesting. Either way, both are so simple, it's kinda silly. These also happen to be a great project for kids in the kitchen, and they are a great snack to take on the road, pack in a lunch or take on a picnic. ​

Place pistachios into a durable, resealable bag and use a heavy kitchen object, such as a rolling pin, to crush. For the apricots, I like them a little more powdery. For the bark, I leave them a little more crunchy. But really, there is no right or wrong here. Pour crushed nuts into a small bowl.

Next, fill a medium saucepan with 1 inch of water and set over high heat. Place 2/3 of the bag of chocolate chips in a medium heat-proof bowl. Once the water is boiling, lower heat to a gentle simmer. Set the bowl over the sauce pan. Bottom of the bowl should not touch the water. Let the chips melt in the double-boiler. Stir occasionally until chips are melted, then remove from heat. Stir in the remaining chips until mixture is smooth. Proceed with the recipe of your choice:

For Dipped Apricots:Dip half of each apricot into the chocolate, then press the chocolate into the crushed pistachios to cover evenly. Set on the prepared sheet pan and repeat until all apricots are coated. Refrigerate for a few hours until chocolate is set.

For Bark Rounds:Cut apricots into a small dice. Stir half of the diced apricots and half of the crushed pistachios into the melted chocolate. Take a spoon and scoop a dollop of the chocolate mixture onto the prepared sheet pan. Use the back of the spoon to shape the chocolate into rounds about 1 1/2 inches in diameter. Work somewhat quickly to get all the rounds made before the chocolate hardens. Finish by sprinkling diced apricots and crushed pistachios over the top of each round and press gently so the toppings stick. Refrigerate for a few hours or overnight, until the chocolate is set. Peel from the parchment paper and store in a clean container.

NOTE: You can also spread the chocolate out into one large sheet and scatter the remaining apricots and pistachios all over the top. Let cool for about 30 minutes at room temperature, then refrigerate for 2-4 hours until chocolate is hard. Use clean hands to break bark apart. This gives the more rustic, shards of chocolate bark you may be accustomed to. Also good, but I am a fan of the individual rounds for easy snacking. Up to you!

Finally, feel free to jazz things up for a different snack every time. You can use other dried fruit, such as mango or pineapple or kiwi. And for the bark, you can swap out dried cranberries, cherries or golden raisins. Swap pistachios for almonds, cashews, candied pecans or even some organic granola.

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Hi! I'm Emily, and this is the official blog of Guest Chef, my personal chef and catering business serving Metro Detroit. As much as I love to cook for people, I also love inspiring others to cook great food for themselves and their friends and family. Which is why I share recipes, tips and inspiration here. Follow along and let's cook something great together!